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Food anthropology and ethnic recipes from all over the world.

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Friday, February 14, 2014

Harissa and truffle potato puree with mozzarella-olive sauce

A lovely dinner for two with sophisticated undertones. If you like the classic addition of truffle-flavored oil to potato mash and if you're a fan of spicy foods you'll love this. The mozzarella and olive side bring just the right amount of flavors needed to complete the experience. Enjoy :)P.S: I neither approve or disapprove of the holiday many people celebrate today. Some years ago, I passionately despised it for what I perceived to be its stupidity and kitsch. Nowadays I'm indifferent-tolerant to it. If people feel the need to celebrate love this way, who am I to stand in their way or be the grumpy Grinch? I guess it's not the worst thing in the world. (*Feeling peaceful, non-judgmental and trying to be a better anthropologist*).Last year: Crispy cheese and guacamole tortillas.Two years ago: Sprinkle butter cookies (Italian).Three years ago: Tirolese spinach and cheese dumplings (Austrian), Spinach and cheese crostini and The perfect fluffy fried bananas.Ingredients (serves 2):

600 g potatoes

3-4 tablespoons milk

1/2 teaspoon harissa paste

2 tablespoons truffle oil

1/2 teaspoon salt

125 g mozzarella

10-12 green olives

juice from half a lemon

1/2 teaspoon freshly ground pepper

Boil the potatoes (whole) for 30-40 minutes or until tender. When they're cool enough to handle, peel them.

Get the harissa and truffle oil.

Mash the potatoes with the milk and salt. Also add the harissa and truffle oil and mix very well. Press half of the puree into a small heart-shaped mold and reverse in onto a serving plate.

Repeat for the other half of potato mash for the other serving :).
Chop up the mozzarella and olives and mix them with the lemon juice and pepper. Arrange a circle of this mixture around each of the potato mash servings.
It's done, dig in! :)